# What You’ll Need:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon ground black pepper
→ Shrimp and Andouille
08 - 1 pound large raw shrimp, peeled and deveined
09 - 8 ounces Andouille sausage, sliced into ¼-inch rounds
10 - 2 tablespoons Cajun seasoning
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
13 - 1 small yellow onion, finely diced
14 - 1 red bell pepper, diced
15 - 2 cloves garlic, minced
16 - ¼ cup sliced scallions, plus extra for garnish
17 - ¼ cup chopped flat-leaf parsley
18 - Juice of ½ lemon
→ Optional Garnishes
19 - Hot sauce
20 - Additional sliced scallions
21 - Fresh parsley
# How to Make It:
01 - In a medium saucepan, combine chicken broth and whole milk and bring to a simmer over medium heat. Gradually whisk in the grits to prevent lumps. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until creamy and tender. Stir in butter, sharp cheddar cheese, salt, and pepper. Keep warm.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the Andouille sausage slices for 3 to 4 minutes until caramelized. Remove and set aside. In the same skillet, add diced onion and red bell pepper, cooking until softened, about 4 minutes. Add minced garlic and sauté for an additional 30 seconds.
03 - Pat shrimp dry and toss with Cajun seasoning. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Cook shrimp until pink and opaque, approximately 2 minutes per side. Return sausage to the skillet, stir in scallions, parsley, and lemon juice. Cook for 1 more minute, then remove from heat.
04 - Spoon grits into shallow bowls. Top with the shrimp, Andouille, and vegetable mixture. Drizzle with pan sauce. Garnish with extra scallions, parsley, and hot sauce as desired.
